Cherry pie cookies will give you the delicious taste of cherry pie in a cute, bite sized cookie. They’re incredibly easy to make, too!
Brian is one of those husbands who’ll eat pretty much anything that I cook for him, so when special occasions like his birthday or Valentine’s Day roll around, I like to make him things that he absolutely loves. For dinner, that means peppercorn rubbed steak and mashed potatoes, and for dessert, it’s my double chocolate bundt cake or these cherry pie cookies.
The best part about these cherry pie cookies is that they’re versatile for all types of bakers. You can make them completely from scratch, or you can go semi-homemade, using store bought pie dough and prepared pie filling. Nobody will care how you made them, as long as they can eat them!
If you’d like to make the pastry from scratch, click here for my easy pie crust recipe. My easy recipe for making cherry pie filling is in the recipe below.
Here’s the easy cherry pie cookies recipe.
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These bite sized cookies will give you all the great taste of cherry pie in a cute little cookie. Make a batch for someone you love!
- 14 ounces pastry crust (enough for a double-crusted 9-inch pie) Get my recipe here
For the filling
- 8 ounces fresh or thawed from frozen cherries, pitted
- 1/2 cup Erythritol sugar substitute or granulated sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon xanthan gum or 1 teaspoon cornstarch
Prepare cherry filling
- Place cherries and Erythritol or sugar into a medium saucepan over medium high heat.
- In a small prep bowl , whisk together lemon juice and xanthan gum or cornstarch, then add to saucepan and stir to combine.
- Cook until mixture comes to a boil and thickens, stirring occasionally. This should take 3-4 minutes. Transfer filling to a bowl and refrigerate to cool slightly while you prepare pastry dough .
- Heat oven to 425 degrees F.
- Roll pastry dough into two 10-inch circles on a lightly floured work surface and use a 2-inch biscuit or cookie cutter to cut 24 circles out of the pastry dough.
- Place a teaspoon of pie filling into the center of 12 circles. Use the tip of your index finger and tap water to moisten the outer edge of the circle. Place another circle on top of the filling and use your fingers or the tines of a fork to seal edges together. Moisten the top of each cookie with water and sprinkle with sanding sugar. Use the tip of a knife to make a small slit in the top of each cookie so that steam can escape during baking. If you don't do this, your cookies will burst while they're baking.
- Transfer to a baking sheet lined with a silicone baking mat or parchment paper. Bake in oven for 13-15 minutes, or until tops of cookies are golden brown.
- Remove from oven and transfer cookies to a wire rack to cool completely.
|Amount Per Serving||As Served|
|Calories 165kcal Calories from fat 76|
|% Daily Value|
|Total Fat 8g||12%|
|Saturated Fat 3g||15%|
|Dietary Fiber 1g||4%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
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If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!
For more easy cookie recipes, be sure to check out these recipes, from some of my blogger friends:
- Dulce de Leche Madeleines from The Spiced Life.
- Almond Butter Cookies from NinjaBaker.
- Lemon Thyme Shortbread Cookies from Sweet Cinnamon & Honey.
- Classic Shortbread with Fleur de Sel from Karen’s Kitchen Stories.
- Coconut Rum Celebration Cookies from Food Lust People Love.
- Jam Filled Butter Cookies from Magnolia Days.
- Double Chocolate Chip Cookies from Spiceroots.
- Alphabet Letter Cookies from A Baker’s House.
- Chocolate Chunk Shortbread from Baking in Pyjamas.
- Cookie Butter Chocolate Chip Cookies from Noshing With The Nolands.
- Soft Sugar Cookies from DessertStalking Blog.
- Four Ingredient Peanut Butter Blossom Cookies from Rhubarb and Honey.